Dreena’s Vegan Peanut Butter Cups (vegan, gluten-free, oil-free)

So many of the foods we love are connected to memories. Favorite meals and desserts we had as children, foods we shared with friends, dishes during the holidays, and more.

While I’ve talked about some of thejunky foods I ate as a child, I have many memories of home-cooked meals and treats. I remember my mom putting a lot of love and time into making stews, casseroles, and more. She is famous for her mac ‘n cheese, cod au gratin, and rhubarb jam. She had six girls, so I cannot even fathom how much food she had to buy and prepare to feed us all. She also had a husband who loved good food. I remember many family dinners, and how much my father would appreciate those meals. Even if he didn’t get seconds because of six growing girls.

My father passed five days after my 11th birthday. It’s now 35 years since that day. I haven’t written much about my family history and childhood. My dad was a recreational pilot, and died in a helicopter accident (my three cousins were also with him).

It was a single, tragic, inexplicable event that changed our lives forever. There were other things going on that hurt our family life and relationships – some related to our dad’s tragedy, some not. But, they all took a very heavy toll on our family, and our hearts and souls.

I find it hard to believe it’s been 35 years. Moments can trigger a memory that brings me to tears in seconds, and yet most of my days I’m carrying on with my life as an adult (as we do). I mentioned in my last post that it was my birthday this week. For years and years I didn’t enjoy my birthday because it felt so close to my dad’s death. There were other deaths in October for our extended family when I was young. So, October has always felt very dark and emotional for me.

Last year I realized how much I was connecting the two, and this year I made a conscious effort to separate them. I’ve been joking with friends that I’m making it my “birthweek” or “birthmonth” rather than birthday. I figure if my actual birthday isn’t great, or the few days before or after, I can certainly celebrate the person I am on other days. We should all be doing this, don’t you think? It doesn’t have to be extravagant or costly efforts. Just finding ways to appreciate and love ourselves. This year I did enjoy my birthday. I still think of my dad, and my mom, and my sisters at this time. How could I not? But, I’m feeling differently this year, and maybe that’s why I am choosing to write about it today.

I mentioned my dad loved hearty home-cooked meals – and he also loved his treats! My mom made the best jams, date squares, and pies. And, I remember my dad having a good stash of chocolate bars in the house. Dad was also a huge prankster. He would have loved how Halloween has become this big event of spooking out your house! He’d be part of it, in full character. He’d also be scoring his favorite treats from the stash.

I created these vegan peanut butter cups as a healthier (but still delicious) alternative to Reese’s for Halloween. I think my dad would have loved them. I think you will too.

x Dreena

Print

Dreena's Vegan Peanut Butter Cups

These little cups are much like an open-faced Reese’s cup - made much healthier!

Course
Dessert

Ingredients

Chocolate Base:

1/2cupnon-dairy chocolate chips

2 1/2tbspcoconut butter

Peanut Butter Topping:

2tbspcoconut butter

1/3cupnatural unsalted peanut buttersee note for substitution

3 1/2tbspcoconut sugar

1/4tsprounded sea salt

1/2tsppure vanilla extract or 1/4 tsp vanilla bean powder

Instructions

Line a mini-muffin pan with 15–18 small muffin liners. To make the chocolate base: Set a heat-proof bowl over a small pot or double boiler with a few inches of water in it. Turn heat to medium. Add chocolate chips and coconut butter to the bowl. Stir through until well combined and melted. Remove from heat, and

spoon roughly one tablespoon of chocolate mixture into each liner. Once finished, transfer the pan to the fridge to cool completely. Reserve saucepan with hot water or double boiler (still with just a small amount of water in it). To make the peanut butter topping: Add the coconut butter to another small bowl, place over the saucepan/double boiler, and allow it to melt. If needed, turn on low heat to help melt. Meanwhile, prepare the peanut butter mixture. In a mini food processor, puree the peanut butter, coconut sugar, salt, and vanilla. Add the melted coconut butter to the peanut butter mixture and puree until fully incorporated.

To assemble: Once chocolate cups are chilled and firm, spoon about 11/2 tbsp peanut butter mixture on top of each of the chocolate cups. I use a small cookie scoop, and then gently smooth out the peanut mixture to cover the chocolate. Place the cups in the fridge until completely chilled, about an hour.

Recipe Notes

Peanut Butter Note: You bet you can substitute a nut butter - try almond or cashew! If your peanut butter/ nut butter does contain salt, reduce the salt measure to just under 1/8 tsp.

Reader Interactions

Comments

Thank you for sharing your story, and I’m so sorry for your loss.
I think you’re absolutely right about the connection between food and the past. I made these this week and the first bite actually brought tears to my eyes – it brought me right back to my childhood in Canada. I’ve been living abroad for a number of years, and it’s amazing how the taste of something I haven’t had in many years – due to distance and dietary choices – can bring me right back home. Thank you!

Thank you for sharing your story. I’m so sorry for your loss. You’re so right about the connection between food and the past. I made these this week, and they actually brought tears to my eyes; they brought me right back to my childhood in Canada. I’ve been living abroad for a number of years now, and it’s just amazing how something you haven’t tasted for years – due to both distance and dietary choices – can bring you right back home in an instant – thank you!

Hi Dreena,
First of all, I just wanted to let you know how much I love your blog, cookbooks and recipes. I made your apple pie last year, pumpkin pie this October, and plan to make your apple pie again this week for Thanksgiving.
Second, I am so sorry about the losses you have had to endure. My mother also lost her father in a helicopter crash, when my mom was 21 and pregnant with my oldest brother. It changed her forever, and I have cried with her and for her. I can’t imagine that kind of loss. My husband and I are now going through a difficult few years as we go through infertility and are currently suffering through our second miscarriage. I think sharing our stories and supporting one another with love, thoughts and prayers is so helpful. I hope you feel all the love pouring through to you via this blog. I know how much that can heal. Much love to you, and wishing you a blessed Thanksgiving.

I lost my dad at a very young age (26) and it truly devastated me. I’m now 30 and still hurt just like I did the first few months after he died. Time heals, but the pain never leaves. I completely understand what you mean, even though we all know life must go on. I will be thinking of you and hope your birthday year is blessed! Thanks for what you do, sharing your recipe with my readers this week!

These are definitely going on my “to make” list Dreena, thank you so much for sharing! I’m so glad you’ve found a way to enjoy this month as a special time for you – I can imagine how hard it must have been, so young!

Dreena, I appreciate you sharing your family story. We all have those sad memories. I can’t imagine what it must have been like to lose your father and 3 cousins in one crash. Thanks for sharing, and these look amazing. Maybe I’ll make an exception to my no sugar rule and make them for the holidays. XOXO

Happy Belated Birthday! I am so glad you enjoyed your birthday and made it a longer celebration…what a great idea! My heart goes out to you for your loss. My grandfather (whom I was closer to than my father) passed away on my birthday 10 years ago, and his birthday was a week after mine (I was actually supposed to be born on his birthday!). Also, the anniversary of my father’s death 16 years ago is less than a week after that day. The pain of loss lingers a long time. I have been tempted to just stop celebrating my birthday completely, but your post is very encouraging; to find the beautiful memories of my departed loved ones and celebrate who they were while celebrating who I have become. Thank you for sharing your story. Love and hugs to you. And (!) Thank you for this recipe, Dreena! This is the only candy I miss after going plant based vegan, so I am looking forward to trying this.

These look amazing, Dreena! Which is why I can’t make them. I would eat them ALL at once!! Your desserts have a power over me that I can’t explain…right now I’m making Beans ‘n’ Greens Soup for the hundredth time – for breakfast! 😉

Oh, Dreena, that is so profoundly tragic about your Dad. 🙁 So many things that happen in life have such far reaching impact and unforeseen repercussions, that shape and stay with us throughout our lives. It can be hard to get out from under the darkness that descends and lingers after the loss of a loved one, but I’m glad that you have been able to, finally, find a way to have a peaceful birth month. 🙂

Thank you for sharing that with us.

On a side note, I don’t think I will ever get over the fact that your mom had SIX girls, Six kids, PERIOD!!

I’m wondering if you’ve tried carob chips in place of the chocolate chips, and would it turn out the same? My mom can’t have chocolate as it is a trigger for a Crohn’s attack for her. I’m sure these beauties would be a hit at one of our family gatherings!

Hi Dreena, what a lovely sharing! I lost my uncle in a plane crash and as a child then could see the devastation that brings to so many connected to his life and others in the plane.
It’s beautiful that you can see and celebrate your special day again.
Thank you, I’m going to make these this week!!
Lyn

I’m so sorry to hear of your father’s untimely and tragic passing – having only 11 years with him is completely unfair. I’m glad that you cherish the fond memories that you do have.

I’m happy that after all of this time you managed to enjoy your birthday (happy belated bday, btw!) this week. My sad month is December, where anniversaries of the deaths of my brother, cousin/best friend and grandparents are remembered making the holidays hard to enjoy. I hope one day to get to the point where you are, but even after 20+ years, it’s just too painful, but at least I now have hope.

Oh Sarah, I’m so sorry too. That’s such a great deal of loss to process. So weird how the timing of life works. I fully understand that feeling, and wondering when the grief will lessen. It does lessen more over time, but I recall even five years ago still finding it hard. Sending you much love, friend.

Hi, Dreena. Thanks for sharing your story. It can be painful at those times of year when we are missing our loved ones. I’m glad you were able to enjoy your birthday this year. This recipe looks great. Is there something I can substitute for coconut butter/sugar (or coconut products in general in dessert recipes)? I don’t care for the flavor and always seem to notice it. Thanks.

Thanks Doris. I hadn’t thought about substituting the coconut butter. You could certainly sub another unrefined sugar for the coconut sugar. As for the butter, possibly a nut butter, though it will have a slightly softer texture. If I think of anything else I’ll chime in again.